Roasted Russian Zuccini - recipe

Jack Flanagan thought the terror was behind him when he left Russia. Now, it had come to his doorstep.

Roasted Russian Zuchini 

Ingredients:

1/2 cup pearl barley, cooked (about 1 1/2 cups when cooked)

3 large zucchini, sliced in half

2 1/2 Tablespoons olive oil

1 – 1/2 lbs lean Ground Pork

salt, pepper

1/2 teaspoon coriander

1/2 teaspoon paprika

1 large onion, minced

2 carrots, peeled and grated

2 garlic cloves, minced

Chop and use the zuchini you removed earlier  (about 1 cup)

2 seeded tomatoes, chopped

1/4 teaspoon red pepper flakes (optional)

1/4 cup Parmesan cheese, grated

1 Tablespoon fresh parsley, minced

1 egg

1 -1 1/2 cups cheese, grated (Mozzarella, Gruyere, Monterey Jack, Provolone, etc.)
Cook the pearl barley according to the package instructions. For the barley that I used, I cooked 1/2 cup of pearl barley in 1 1/4 cups of salted water, for about 35 minutes. You should have approximately 1 1/2 cups of cooked barley.

Preheat oven to 400 degrees. Line a rimmed baking sheet with aluminum foil.
Slice the large zucchini in half. Scoop out the center from the zucchini, using a spoon.
Cook the pearl barley according to the package instructions. For the barley that I used, I cooked 1/2 cup of pearl barley in 1 1/4 cups of salted water, for about 35 minutes. You should have approximately 1 1/2 cups of cooked barley.
Preheat oven to 400 degrees. Line a rimmed baking sheet with aluminum foil.
Slice the large zucchini in half. Scoop out the center from the zucchini, using a spoon.

Season with salt, pepper and rub all the zucchini halves with 1 Tablespoon of oil. Place the zucchini upside down on the baking sheet and roast in the preheated oven for about 10- 15 minutes.

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Meanwhile, heat another Tablespoon of oil in a skillet. Add the ground pork, salt, pepper, coriander and paprika.

Cook until the meat is no longer pink, 3-5 minutes. Add the chopped onion, shredded carrots and minced garlic cloves. Mix to combine and cook for about 5-8 minutes, until the vegetables are tender. 

Place the meat into a large bowl. In the same skillet, heat the remaining 1/2 Tablespoon of oil. Add the chopped zucchini and the chopped tomatoes.

Season with salt, pepper and red pepper flakes. Cook for about 3-5 minutes.

Place it into the bowl with the meat. Add the cooked barley, grated Parmesan cheese, chopped parsley and egg.
    
Place it into the bowl with the meat. Add the cooked barley, grated Parmesan cheese, chopped parsley and egg.

    

Divide the stuffing among the prepped zucchini.  Top each zucchini half with grated cheese. 

Roast the stuffed zucchini in the preheated oven for 25 minutes and then broil for about 3 minutes to crisp up the cheese. 

**You can use any ground meat with this recipe: ground beef, turkey, chicken, or even Italian sausage.